Coconut Yogurt & Mango with a Crunchy Sprinkle

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Nutty coconut and the sweet juicy mangos make this recipe a delicious breakfast, dessert or snack. Use coconut yogurt if you want to go dairy free.

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• energy
  137kcal
  255kcal
• fat
  5g
  9.3g
• of which saturates
  2.5g
  4.7g
• carbohydrates
  17.6g
  32.9g
• of which sugars
  11.3g
  21.1g
• fibre
  4.3g
  8g
• protein
  3g
  5.6g
• salt
  0.1g
  0.19g

• PER 100G
• PER SERVING

Ingredients

1 tsp flaked almonds (3g)

1 tsp coconut flakes (2g)

2 Multigrain Ryvita Rye Cakes

3 tbsp. coconut yogurt (45g)

½ mango, peeled and finely sliced

Method

1. Heat a non-stick frying pan and gently toast the flaked almonds and coconut flakes until they are lightly golden.
2. Spread the coconut yogurt over the rye cakes then top with the sliced mango and a sprinkle of the almonds and coconut.

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